Recipe: Paimpolaise of Braised Pork Tails

Name: Paimpolaise of Braised Pork Tails
Prep time: 20 min
Cook time: 300 min
Total time: 320 min
Yield: 4 servings
Ingredients: 4 belles queues de porc fermier bien grattées; 500 g de haricots frais écossés(Paimpol); 2 carottes et un oignon taillés en dés; 2 gousses d'ail dégermées et écrasées; un peu de fleur de thym; 2 feuilles de laurier; 1 cuiller à soupe de bon concentré de tomate; 50 g de lardons blanchis et sautés; un peu de lard gras coupé en dés; sel et poivre du moulin.

By chef patrick Asfaux ★ ★ ★ ★ ★ 5/5 (2 reviews) Meat

Prep 20 min

Cook 300 min

Total 5h20

Servings 4 serv.

A low temperature pork cooking method for a dish that will delight your guests

Ingredients for 4 servings

Paimpolaise of braised pig tails for 4 people:
4 beautiful free-range pork tails, well scraped
500 g of fresh shelled beans (Paimpol)
2 carrots and one onion cut into dice
2 garlic cloves, degemmed and crushed
a little thyme flower
2 bay leaves
1 tablespoon of good tomato paste
50 g of blanched and sautéed lardons
a little fat bacon cut into dice
salt and ground pepper

Step-by-step directions

1 In a casserole dish suitable for the oven, melt your fat bacon then roast your tails on each side.

2 Then add your vegetables, thyme, bay leaf, garlic and tomato paste, sweat covered for 5 minutes then add 4 liters of water, bring to a boil, salt (not too much) and pepper.

3 Set your oven to 90°C (gas mark 3).

4 Pour your beans into your casserole, bring back to a boil, cover and put in the oven for 5 hours and 30 minutes... (have no fear, your energy meter barely turns when your temperature is at this level).

5 Then remove your casserole from the oven, open the lid, add the small lardons and smell then selfishly taste a bean cooked this way at low temperature.
You can serve your tails on separate plates and let your guests help themselves, or you can also remove the meat and cut it into large dice then incorporate it into your "Paimpolaise".
You can also replace the Paimpol beans with wonderful Soissons beans pre-soaked for 24 hours in 3 sessions (3x8h).
www.haricotdesoissons.com

Porc Haricots Basse température Cocos de paimpol Cuisine bretonne